Arrowroot is a fine starch from the root of the West Indian arrowroot plant. Occasionally, Florida arrowroot root and cassava root are labelled as arrowroot.
Arrowroot is a versatile starch that can be used for puddings, jellies, cakes, sauces, noodles and broths. It is gluten-free and has been used as a substitute for wheat flour in baking and cooking.
Arrowroot is a popular choice for thickening sauces because it has a lower gelatinization temperature than flour or cornstarch, is not weakened by acids, and is not affected by freezing.